Need a tried and true recipe
If not, need your best shot at this! I'm looking for a pasta carbonara recipe. Anys sort of pasta, linguine, shells, whatever, just basically the carbonara (itself) recipe. Any of you make it? Has bits of egg in it, bacon or proscuitto ham, white sauce, dreadfully bad for you...
Re: Need a tried and true recipe
Quote:
Originally posted by jaybird
If not, need your best shot at this! I'm looking for a pasta carbonara recipe. Anys sort of pasta, linguine, shells, whatever, just basically the carbonara (itself) recipe. Any of you make it? Has bits of egg in it, bacon or proscuitto ham, white sauce, dreadfully bad for you...
Pasta Carbonara
4 tablespoons butter
4 tablespoons olive oil
1 pound chopped ham
1 pound cooked and drained spaghetti
1/2 pound bacon - cooked and crumbled
1/2 cup chopped fresh parsley
4 eggs, beaten
1 (4 ounce) jar diced pimento peppers, drained
2/3 cup grated Parmesan cheese
2 cloves garlic
1 teaspoon salt
1/2 teaspoon ground black pepper
1 (6 ounce) can black olives, chopped
Melt butter or margarine in a large skillet.
Add the oil and ham and saute lightly.
Add the cooked spaghetti, bacon, cheese, garlic, parsley, salt and pepper. Stir well.
Turn off the heat and pour beaten eggs over all. Toss to coat evenly, then add the olives and pimentos and toss again. Serve at once.
:D
Pasta Carbonara
1 pound bacon
1 pound extra thin spaghetti or vermicelli
Several cups whole or skim milk
8 ounces neufchâtel cheese
1 to 2 teaspoons fresh or dried basil
1 to 2 teaspoons oregano
1/2 to 1 teaspoon garlic salt
3/4 to 1 cup shredded Parmesan cheese
1 Tablespoon garlic chives
4 to 6 eggs
Brown a package of bacon, set aside and drain skillet. Cook pasta according to package directions. When it's just soft enough to eat, drain the water and add several cups of milk and neufchâtel cheese to prevent it from sticking to the pan. (Use some or all cream if you want a higher calorie dish.) Replace the pot on the burner (set on low). Add basil, oregano, etc. Sprinkle with shredded Parmesan cheese (shredded has more flavor than grated). Stir to distribute cheese. Add more milk if needed and stir as cheese melts.
Saute fresh garlic chives (if available) in the skillet. Add 2 eggs per person and scramble, chopping finely. Crumble bacon.
Place pasta in serving bowls, top with scrambled eggs, crumbled bacon, and fresh ground pepper. Add grated Parmesan . Serve with warm French bread.
(A Fav of mine)
:D
PASTA CARBONARA
1/2 pound piece of Pancetta
4 cloves of garlic
3 tablespoons extra virgin olive oil
1/4 cup dry white wine
2 large eggs
1/2 cup freshly grated Romano
1/2 cup freshly grated Parmigiano Reggiano
A healthy grinding of coarse black pepper
2 tablespoons chopped Italian flat leafed parsley
1 pound cooked spaghetti or buccatini, drained and hot
Cut a 1/2 pound piece of pancetta. Crush and peel the garlic. Put the garlic in a small saute pan with the extra virgin olive
oil and saute until it turns deep gold. Remove the garlic from the pan and put in the strips of pancetta. Cook them until
they begin to crisp on the edges. Add the wine. Cook the wine down for 2 minutes.
Break the eggs into a pasta serving bowl. Beat them lightly with a fork. Then add the Romano, Parmigiano-Reggiano,
pepper and parsley. Mix thoroughly.
Add drained, hot pasta to the bowl and toss rapidly to coat the strands well. Add the Pancetta and wine. Toss again and
serve immediately.
(Another Fav variation)
:D
Re: Re: Need a tried and true recipe
Quote:
Originally posted by the fugative
Pasta Carbonara
1 pound bacon
1 pound extra thin spaghetti or vermicelli
Several cups whole or skim milk
8 ounces neufchâtel cheese
1 to 2 teaspoons fresh or dried basil
1 to 2 teaspoons oregano
1/2 to 1 teaspoon garlic salt
3/4 to 1 cup shredded Parmesan cheese
1 Tablespoon garlic chives
4 to 6 eggs
Brown a package of bacon, set aside and drain skillet. Cook pasta according to package directions. When it's just soft enough to eat, drain the water and add several cups of milk and neufchâtel cheese to prevent it from sticking to the pan. (Use some or all cream if you want a higher calorie dish.) Replace the pot on the burner (set on low). Add basil, oregano, etc. Sprinkle with shredded Parmesan cheese (shredded has more flavor than grated). Stir to distribute cheese. Add more milk if needed and stir as cheese melts.
Saute fresh garlic chives (if available) in the skillet. Add 2 eggs per person and scramble, chopping finely. Crumble bacon.
Place pasta in serving bowls, top with scrambled eggs, crumbled bacon, and fresh ground pepper. Add grated Parmesan . Serve with warm French bread.
(A Fav of mine)
:D
Ya gotta make it complicated, don't you? Okay. Which one of the two here? I nixed the first one, I HATE pimentos. I know, I know, they 'don't taste.' BS. I pick them out of everything. Make a neat little pile next to the mushrooms.
What's pancetta? And isn't newfacktal cheese the same as cream cheese?
I think this is the recipe I'll go with. Thank you. I'm really hungry for it and I don't think I have time this week to get to Boccardi's for theirs.
Best I could do on the spur of the moment..
Spaghetti Carbonara
1 box (16oz) spaghetti
4 eggs
1/2 cup grated parmesan cheese (not the canned stuff)
1 t. dried oregano
1/4 c. melted butter or margarine
1/2 lb. italian sausage,removed from casing
hot or sweet - depending on your own personal taste
1/4 lb. prosciutto, diced
Cook sausage, breaking meat up to resemble small crumbs. Add half of the prosciutto and cook until slightly crispy. Set aside. cook pasta. While pasta is cooking melt butter in a small microwave proof bowl. Add oregano to the butter. when the butter has cooled slightly, add cheese and eggs. beat to combine. just before draining the pasta, turn the heat back on under the meat to let it get good and hot. Drain pasta. Add meat and working quickly, add the egg mixture a little at a time, making sure it is well incorperated. The egg makes the pasta heavy so you may want to have someone else holding the pot.top with remaining prosciutto and additional cheese if desired. Toss again to combine and serve immediately. One more thing: do not rinse the pasta after you drain it because that will lower the temperature of the pasta and it needs to be good and hot to cook the eggs.
